Congealed Tomato Salad - cooking recipe

Ingredients

2 envelopes plain gelatin
3 1/2 c. tomato juice or V-8 juice
2 Tbsp. vinegar
2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 c. green bell peppers, cut up
1 c. chopped cucumbers
1 c. celery, chopped
1 c. onions, chopped

Preparation

Heat 1 cup tomato
juice.
Sprinkle gelatin over it and stir to soften, almost boiling.\tStir
in the other 2 1/2 cups juice, vinegar, lemon
juice,
Worcestershire sauce and garlic powder. Let begin to jell and add the rest of ingredients and let congeal.